To make hot sauce, put chilies, 2 tablespoons each of salt and orange peel in food processor; blend until smooth while adding vinegar. Pass through a tammy, and allow to ferment 24 hours. Add honey and sugar; set aside.

To make batter, sift together remaining dry ingredients, and beat in soda water until a smooth mixture forms. Finish by whisking in remaining 1 tablespoon each of garlic and ginger paste.

Dust the marinated chicken in flour. Shake off the excess flour and dip in batter. Fry at 350 F for 5 minutes or until chicken is cooked. Sprinkle with spice salt and serve with hot sauce. Makes 2 servings.